This is the best chocolate cake recipe ever! My daughter Madi and I made it this Saturday afternoon. It is creamy tasting and not as sweet as the typical chocolate cake. We have made many recipes out of the book:
Mary Englebreit’s Sweet Treats Dessert Cookbook. Here is the recipe:
1 2/3 cups all purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temp
1 1/2 cups sugar
3 large eggs, at room temperature
1 1/2 tsp vanilla extract
1 1/3 cups sour cream
1. Preheat the oven to 350F. Grease and flour a large round cake pan.
2. In a large bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Add in the eggs one at a time, beating well after each addition. Beat in the vanilla. On low speed, beat in half the flour mixture. Beat in the sour cream, then beat in the remaining flour mixture. Pour the batter into the prepared pans and smooth the tops.
4. Bake the cake for 35 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes. Spread on the following chocolate buttercream icing.(this was not listed as the icing to use but is one of my favorites!)